We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Someone once said we are all brought to the same level at the foot of the cross. The cross pours contempt on our pride and screams to us that reconciliation with God was entirely the work of Jesus. The cross screams to us that God justifies all His children with the same infinite love. The cross screams to us that we are all adopted into the same spiritual family in the same way with the same privileges. The cross screams to us that the sins of disunity such as discord, hatred, bitterness, strife, divisiveness, malice, jealousy, envy, disgust, indifference, unforgiveness have all been shattered by the cross and are therefore unacceptable amongst God’s redeemed. The cross teaches us that the grace that saves us results in grace that transforms us to live more like Jesus Christ, the “Prince of Peace” Himself. And the cross teaches us to join Paul in his never-ending refrain of boasting only in the cross (Gal. 6:14). And with our eyes on the cross, we strike a deathblow to our pride which fuels our divisions.

Randy Smith

Someone may ask, “But why should I rise early?” To remain too long in bed is a waste of time. Wasting time is unbecoming of a saint who is bought by the precious blood of Jesus. His time and all he has is to be used for the Lord. If we sleep more than is necessary for the refreshment of the body, it is wasting time the Lord has entrusted us to be used for His glory, for our own benefit, and for the benefit of the saints and unbelievers around us… Anyone who spends one, two, three hours in prayer and meditation before breakfast will soon discover the beneficial effect early rising has on the outward and inward man.

George Muller

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Pumpkin Seed Dip (sikil-p’ak)

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains	Maya	Appetizer, Dip, Mcrecipe, Mexico	6	Servings

INGREDIENTS

1	c	Unhulled raw pumpkin seeds
1/4	c	Hulled raw pumpkin seeds
1		Chile habanero, or any fresh
		hot green chile wiped
		clean
2		6 oz-each tomatoes
		broiled
1 1/2	t	Salt, or to taste
2	T	heaping chopped coriander
		leaves
2	T	heaping chopped chives
2/3	c	Cold water, approximately
		Tortilla chips

INSTRUCTIONS

Heat a thick frying pan or comal and toast the seeds, turning them
constantly, until the hulls are well browned and crisp (some types of
seeds will start to pop open). Add the hulled pumpkin seeds and toast
for one minute more. Set them aside to cool off. Meanwhile, toast the
chile, turning it from time to time until it is blistered and
black-brown in spots.  Using an electric coffee/spice grinder, grind
the toasted seeds,  together with the salt to a coarse powder. Transfer
to a small  serving bowl.  Blend the tomatoes briefly with 1/3 cup of
the water. Stir into the  ground pumpkin seeds, together with the
coriander, chives, and whole  chile ( if you prefer a more picante
dish, blend the chile with the  tomatoes before mixing them with the
seeds).  Serve it at room temperature, as a dip. The mixture should
have the  consistency of mayonnaise. If it is too thick, you may have
to add a  little more water to dilute it.  Notes: MENU: 1-Begin your
meal with an ancient Mayan dish of  Sikil-p'ak, a pumpkin seed dip to
be served with crisp-fried or  toasted tortillas.  Recipe by: Mexican
Regional Cooking by Diana Kennedy Recipe by  "Pillsbury Kitchens'
Family Cookbook" 1979 edition Posted to  MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on Feb 17, 1998

A Message from our Provider:

“Never give the devil a ride — he will always want to drive.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 180 Calories From Fat: 73 Total Fat: 8.3g Cholesterol: 0mg Sodium: 783.7mg Potassium: 146mg Carbohydrates: 24.8g Fiber: 2.3g Sugar: 1.2g Protein: 3.1g